Oven Roasted Mushrooms

by Chris on February 18, 2013

fungo/mushroom

What’s better than having today off and not having to deal with my day job? Well, not much. But, The Secret Recipe Club reveal day definitely competes, followed by finding out which blog I am assigned each month. Why? Well, receiving Debbi‘s email each month is like an unexpected surprise on a cloudy day.

I did make a few tiny changes with my version, including using only White Button mushrooms instead of a mix. Other adaptations noted here include yellow onion instead of shallots, thyme instead of parsley, and added diced pepper for color. Since I don’t makemushrooms often, not having mastered my mom’s magic touch, I didn’t take the amount of water they generate into consideration. I discarded most of the liquid that was the ‘shrooms generated halfway through roasting, to limit steaming.

Adding balsamic vinegar to mushrooms in this manner was a first for me, other than marinating portabellas a long, long time ago. The twist was wonderful! I resisted eating the the whole bowl in one sitting so to be able to toss the left overs with Quinoa pasta with a little bit of extra oil and vinegar.